Butterfinger Cake

Directions

1. 1
   Mix German chocolate cake mix according to directions.
2. 2
   (I use milk instead of water.)
3. 3
   Bake cake in 9 x 13-inch pan or Pyrex dish.
4. 4
   Pour condensed milk over warm cake.
5. 5
   Spread approximately 1/3 cup caramel topping over condensed milk.
6. 6
   Let cake cool completely, then frost with Cool Whip.
7. 7
   Sprinkle top with crushed Butterfingers.
8. 8
   Store in refrigerator.